Dill Rice with Peas (Persian Style)

Dill Rice with Peas is a Persian dish that is made in one pot with only 5 ingredients. This simple aromatic side dish is  a new flavor adventure, perfect for any occasion.

Love new flavors and easy recipes? Then this Persian rice with peas is totally for you! It’s quick, easy, traditional and made in one pot!

If you want a side dish beyond plain and simple white rice, this rice recipe is one to keep. With dill and peas in every bite, this is the perfect dish for every occasion. You can even make it ahead of time and reheat it when you’re ready to serve it.

How to make Dill Rice

I can’t stress how simple and easy this Persian recipe is. All you need is rice, fresh or dried dill, peas, olive oil, salt and water. I used dried dill as that’s what I had on hand at the moment, but if you have fresh dill, definitely use that. For each cup of dried dill you need two cups fresh dill. The amount of dill used in this rice might be concerning, but trust me, we need the dill.

To make dill rice, place dill, Basmati rice, peas, salt and olive oil in a nonstick pot. Fill the water so it cover one inch above the rice mixture. Give it a nice stir and cook it over medium heat without the lid. Once the rice starts simmering and the water is almost evaporated, wrap the lid in a kitchen towel and place it on the pot. Lower the heat and cook for another ten to fifteen minutes until the rice is fully cooked and fluffy.

You might need more water so check the rice after some minutes and if the rice is not completely cooked, add 1/4 cup water, cover and cook for another 10 minutes. That’s it, you need only thirty minutes to make this dill rice recipe.

Serving suggestions

This dill rice is the perfect side dish for almost any meat dish out there as it has a beautiful herb flavor that would perfectly compliment chicken, lamb, beef and even fish. There really is no limit to what you can or can’t serve with this dish, but here are my favorites:

• Stuffed Fish with Pomegranates and walnuts – Persian Style 
• Persian Chicken with Saffron
• Eggplant Sumac Meatballs
• Pomegranate Pineapple Chicken

And, if you are vegetarian, a couple of fried eggs with some paprika and turmeric would go so well with this dish. For my vegan friends, some seared tofu or protein of your choice with salt, pepper and turmeric would be super delicious!

Notes and tips

• This is a one pot dish and Basmati rice tends to double in size once cooked, so make sure you’re cooking this dish in a large pot.
• You can add the peas at the end, ten minutes before the dish is ready.
• If using frozen peas, add them in the beginning with the rest of the ingredients.
• You can use fresh dill instead of dried dill. Both will make delicious dill rice.
• Wrapping the lid in a kitchen towel is essential for this recipe as well as other Persian rice recipe as the kitchen towel would absorb extra moisture and steam which will result in fluffy rice.

Whenever my maman could find fresh dill at the market, this would be the first dish she made. Our home would be enchanted by the mesmerizing smell of fresh dill and rice, and as I would place the plates and set the table, my mom would enter the room with a big serving plate filled with a mountain of Persian dill rice and a bright smile on her face. No matter where I am or how far I am from my family, my maman’s smile will always be with me in every Persian recipe I make, as she is the reason I am where I am now.

Now here I am, thousands of miles away from where I come from, and I get my herbs dried and preserved, just like my memories and roots. Sometimes, when you are an immigrant, that’s what you do. You dehydrate your memories, put them in your suitcase and move across the ocean. Then, when you miss your first home, you soak them in water and bring your first home to your new home. That’s how we live. Always in two worlds.

Looking for more food from my roots?

• Persian Rice and Tahdig
• Persian One Pot Tomato Rice
• Vegetarian Persian Lentil Rice
• Zereshk Polo Morgh – Persian Barberry Rice and Chicken 

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